Coconut Lime Red Lentil Curry on Brown Basmati
This is such a warm and comforting dish. (Lentils are also an excellent source of iron and the vitamin C in the limes helps with iron absorption) Made this on the mild side so my 4 yr old could enjoy. Don't usually measure anything when I'm making a curry but I tried to keep track tonight so that I could share.
2 Tbsp Coconut Oil
2 Fresh Garden Carrots
2 Celery Stalks
1 Head of Garlic, finely minced
3 Tbsp Fresh Minced Ginger
1 Cup Sliced Button Mushrooms
1 C Red Lentils
2 Tbsp Yellow Curry Powder
1 Tbsp Fresh Toasted and Ground Cumin
1 Can Coconut Milk
2 Cups Water
2 Tbsp GF Tamari
Fresh Cilantro to Garnish
Salt to Taste
Heat medium sized pot to medium, add coconut oil.
Finely chop onion celery and carrots. Add to pot and reduce to med-low, stirring frequently.
Finely mince garlic and Ginger, slice mushrooms add to pot. Cook down until soft.
Add curry powder and cumin before liquids stirring frequently to wake up spices.
Add coconut milk and check if veg are cooked. Add lentils, Tamari and water. Wash limes and remove any stickers. Cut limes in half, squeeze into pot and throw remaining rinds in the pot to cook down. This adds a great lime flavour!
Bring to boil, stirring to avoid anything sticking to bottom.
Cover and turn to low for approx 15 mins (check at 10).
Remove limes and squeeze any remaining juices into pot.
Serve with rice and garnish with Fresh Cilantro.